Caraway Soup: Caraway Soup Recipe
Traditionally, Harira Karwiya is served hot as part of breakfast to accompany lamb’s heads. However, it also makes a fortifying and refreshing chilled soup for the summer months.
Serves 6-8 people
3.3 (5 ¾ pints) liters fresh milk
8 sprigs fresh mint
1 heaped tablespoon caraway seeds
40g (1 ½ oz) granulated sugar
150g (5 ¼ oz) flour
8 tablespoons lemon juice
1 teaspoon thyme
salt and black pepper to taste
Before making the soup, start with the tedouira – the thickening mixture. Combine flour with water – in 8 tablespoons water for 3 tablespoons flour ratio- , stirring slowly and continuously to avoid any flour nuggets forming. Rest in a warm place and set aside.
In a deep stock pot, heat the milk. Add the lemon juice and bring to the boil. Sir quickly until curds have formed and then remove from the heat. Pour the mixture over a colander lined with a piece of cheesecloth. Let to drain well and then pour the milk back into the pot.
In a mortar, pound the caraway seeds with the thyme. Sprinkle with water and wrap in another piece of cheesecloth. Add this cheesecloth along with the mint spring to the milk and bring to the boil.
Add the tedouira – flour and water mixture – to the pot, stirring consistently until smooth. Cook for a further 5 minutes and then let cool. Remove the mint sprigs and the cheesecloth bag of caraway and thyme.
Reheat the soup and adjust seasoning. Pour into a soup tureen and serve in bowls, with wedges of lemons and dates.